Cook this maple syrup Scallops recipe with a hint of mint. Use our pure Quebec maple syrup for a taste that everyone will enjoy!
Preperation time: 20 mins
Cooking time: 5 mins
Ingredients
- 8 pieces red onion
- 8 pieces zucchini
- 700 g (1 1/2 lb) Big fresh scallops nuts
- 8 mini conserved corns
- 8 cherry tomatoes
Marinade
- 1 french shallot finely chopped
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) fresh mint finely chopped
- 125 ml (1/2 cup) olive oil
- 60 ml (1/4 cup) pink wine
- 15 ml (1 tbsp) lemon zest
- 15 ml (1 tbsp) Dijon mustard
- Salt at taste
- Pepper at taste
Instructions
- In a big bowl, mix all ingredients for the marinade. Reserve in refrigerator.
- Cut vegetables. Clean the scallops.
- Soak in clear warm water, for 1 hour, the wooden sticks for the kebabs (to avoid burning during cooking).
- Prepare the kebabs alternating the vegetables and scallops (count 4-5 scallops per stick).
- Put the kebabs in a dish and pour on the marinade.
- Cover and let marinate in refrigerator for 1 hour. Mix many times.
- In a very warm cooking pan on the stove or on an oiled BBQ grill, grill the kebabs for about 2 minutes each side. Brush the kebabs with the rest of the marinade.
- Serve on a lemon Pilaf rice and with a cresson salad.
- Deglaze the bottom of the pan with white wine, maple syrup and cream until thick.
Source: Published by Fous de la Gaspésie at http://www.marchands.qc.ca
Translation: Lisa